Southwestern Vegetables & Rice

• Total Time: Prep/Total Time: 20 min.

• Makes: 4 servings

Ingredients

• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
• 1 package (12 ounces) frozen vegetarian meat crumbles, thawed
• 1 package (10.8 ounces) frozen Southwestern corn, thawed
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 cup water
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 cup uncooked instant rice
• 1 cup shredded Monterey Jack cheese

Directions

• In a Dutch oven, combine the first 7 ingredients. Bring to a boil. Stir in rice. Remove from the heat; cover and let stand for 5-7 minutes or until rice is tender. Sprinkle with cheese.

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SOURCE: Taste of Home